Title: Biscotti 'i Pan 'i Spagna
Categories: Cookie
Yield: 32 Biscotti

2	c	Flour
2	ts	Baking powder
1	ds	Salt
1	c	Sugar
1/2	c	Shortening
4		Eggs
1/3	c	Anisette or Pernod

Sift together flour, baking powder and salt in bowl. In separate bowl, cream sugar and shortening. Add eggs, 1 at a time. Add anisette. Add dry ingredients to wet and spread in greased and floured 13x9" baking pan. Batter will be heavy and require smoothing with spatula to make even. Bake at 350 degrees until golden-brown on top and dry inside when pierced with toothpick, about 20 minutes. Remove from oven. Leaving biscotti in pan, cut on diagonal into 3/4" wide strips. Cut longer strips in half. Place all strips cut-side-down on wire rack. Return to oven until toasted golden brown on both sides. When biscotti are cool, stack crisscrossed on small serving plate 3 or 4 across. Store uncovered. Source: Los Angeles Times, Sunday, July 2, 1995. MM: Lyn.

From: Lyn Ortiz Date: 10-06-96 (09:40) The Computer Workshop (40) Cooking

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